Cuisinart®SupremeTMCommercial Quality Ice Cream Maker
INSTRUCTION AND
RECIPE BOOKLET
For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
ICE-50BCC Series
IB-5012-CAN
1
IMPORTANT SAFEGUARDS
When using an electrical appliance, basic safety precautions should always
be followed to reduce the risk of fire, electric shock, and/or injury, including
the following:
1. READ ALL INSTRUCTIONS BEFORE USING.
2. To protect against risk of electric shock, do not place cord, plug, or
base of appliance in water or any other liquid.
3. Close supervision is necessary when any appliance is used by or
near children.
4. Always unplug from outlet when not in use, before putting on or taking
off parts, and before cleaning.
5. Avoid contact with moving parts. Keep hands, hair, clothing, as well as
spatulas and other utensils away during operation to reduce the risk of
injury and/or damage to the appliance.
6. Do not operate any appliance with a damaged cord or plug, or after
the appliance malfunctions, or is dropped or damaged in any manner.
Return the appliance to the nearest Cuisinart Repair Centre for
examination, repair, electrical or mechanical adjustment.
7. The use of attachments not recommended by Cuisinart may cause
fire, electric shock or risk of injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
10. This appliance is for household use. Any servicing other than cleaning
and user maintenance should be done only by authorized Cuisinart
Repair Personnel.
TABLE OF CONTENTS
Important Safeguards ....................................................................Page 1
Introduction....................................................................................Page 1
Features and Benefits ...................................................................Page 2
Before Using for the First Time .....................................................Page 2
Making Frozen Desserts or Drinks ................................................Page 2
Adding Ingredients.........................................................................Page 2
Cleaning and Storage....................................................................Page 2
Recipe Tips....................................................................................Page 3
Recipes..........................................................................................Page 4
Warranty ........................................................................................Page 14
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
CAUTION
This appliance is for household use. Any servicing other than cleaning and
user maintenance should be performed by an authorized service
representative.
• Do not immerse base and mixing arm in water.
• To reduce the risk of fire or electric shock, do not disassemble the base.
Note: the base does not contain any user-serviceable parts.
• Repairs should be made only by authorized personnel.
• Check voltage to be sure that the voltage indicated on the name plate
agrees with your voltage.
• Never clean with scouring powders or hard implements.
• Unit should remain upright at all times. If unit is turned on its side or
upside down, you will need to put it in upright position and wait 24 hours
before using.
INTRODUCTION
Congratulations on your purchase of the Cuisinart®Supreme™ Commercial
Quality Ice Cream Maker. Now you can delight family and friends with
decadently rich homemade ice creams, light fruit sorbets, creamy sherbets
and deliciously healthy frozen yogurt. The Cuisinart Supreme
TM
Commercial
Quality Ice Cream Maker has a built-in compressor freezer that eliminates
the need to pre-freeze the bowl, so frozen desserts and drinks are ready
faster! Don’t forget, extras can be added during the cycle through the
opening in the transparent lid.
With the touch of a button, this stunning brushed stainless dessert maker
automatically starts the process. Just add the ingredients to the mixing bowl,
set the timer and create the smoothest, creamiest frozen desserts.
FEATURES AND BENEFITS
1. Transparent Lid with Opening
Use to add toppings and mix-ins like chips or nuts, without interrupting
the freezing cycle, and you can see every phase.
2. Mixing Paddle
Mixes and aerates ingredients in freezer bowl to create frozen
dessert.
3. Motor Arm
4. Mixing Bowl
Anodized Aluminum Bowl. No Pre-chill or Freezing
Bowl Required.
5. Base
Contains heavy-duty compressor motor strong enough to
handle ice cream, frozen yogurt, sherbet, and sorbet.
6. On/Off Timer Dial
BEFORE USING FOR THE FIRST TIME
DO NOT immerse the compressor motor base and mixing arm in water.
Wipe it with a moist cloth. Wash the lid, mixing bowl and mixing paddle in
warm, soapy water to remove any dust or residue from the manufacturing
and shipping process. DO NOT clean any of the parts with abrasive
cleaners, hard implements, or in the dishwasher.
MAKING FROZEN DESSERTS OR DRINKS
Caution: Unit should remain upright at all times. If unit is turned on its
side or upside down, you will need to put it in upright position and wait
24 hours before using.
1. Prepare recipe ingredients from the Cuisinart recipe book or from
your recipe. If you use your own recipe, be sure it yields 1-1/2 quarts
(1.4 L) or less. For best results, prepare ingredients in an easy-pour
container.
2. Place mixing bowl in unit
3. Pour ingredients into bowl
4. Put motor arm and lid together
5. Place mixing paddle in lid. Paddle does not fit tightly. (It is snug
enough to hold paddle in but not to lock in).
6. Place lid and motor arm on unit
7. Turn dial to selected time (maximum: 60 minutes). Processing will
begin. The unit will stop mixing and turn itself off when set time has
elapsed. Audible tone will sound to alert you that unit is off .
Note: If frozen dessert reaches maximum thickness before set time has
elapsed, the unit will stop mixing. If you don’t shut off the unit manually, the
timer will continue counting down to "0" and will then shut itself off.
8. Frozen desserts or drinks process in 35-60 minutes. Processing
time depends on the recipe, the amount of dessert being made, and
temperature of the ingredients being used. Soft ice cream takes about
35-45 minutes; hard ice cream takes about 45-60 minutes. For firmer
consistency, transfer the dessert to an airtight container and store it in
the freezer for at least two hours.
ADDING INGREDIENTS
Ingredients such as chips and nuts should be added about 5 minutes before
the recipe is complete. Once the dessert or drink has begun to thicken, add
the ingredients through the ingredient spout. Nuts and other ingredients
should be no larger than a chocolate chip.
CLEANING AND STORAGE
Cleaning
Clean the mixing bowl, mixing paddle and lid in warm, soapy water. Wipe
motor base clean with damp cloth. Dry all parts thoroughly. Do not wash
parts in the dishwasher.
Storage
Be sure to store your unit in an upright position.
2
1
4
3
5
6
2
3
RECIPE TIPS
The recipes that follow offer you a variety of options for delicious frozen
drinks and desserts. You may create or use recipes of your own, as long
as they yield no more than 1-1/2 quarts (1.4 L).
Note: You should start with no more than 4-1/2 cups (1-1/8 L) of liquid, as it
will expand in volume.
Recipe Tips:
• Frozen desserts from the Cuisinart
®
Supreme™Commercial Quality Ice
Cream Maker use pure, fresh ingredients. Because of this, the desserts
and drinks do not have the same characteristics as commercially prepared
frozen desserts and drinks. Most store-bought versions use gums and
preservatives to make them firmer. If you desire a firmer consistency,
transfer the dessert or drink to an airtight container and store in
the freezer until desired consistency is reached, usually two or
more hours.
• Some recipes use precooked ingredients. For best results, the mixture
should be chilled overnight before using. Or, chill the recipe over an ice
bath, until it is completely cooled, before using.
• To make an ice bath, fill a large container with ice and water. Place
saucepan or other container into the ice bath. Cool precooked ingredients
completely.
• Prior to freezing, most mixed recipes may be stored in the refrigerator for
up to 3 days.
• You may substitute lower fat creams (e.g. half and half) and milk (reduced
fat or lowfat) for heavy cream and whole milk used in many recipes.
However, keep in mind that the higher the fat content, the richer and
creamier the result. Using lower fat substitutes may change the taste,
consistency and texture of the dessert. When substituting, be sure to use
the same volume of the substitute as you would have used of the original
item. For example, if the recipe calls for two cups (500 ml) of cream, use a
total of two cups (500 ml) of the substitute [such as 1 cup (250 ml) cream,
1 cup (250 ml) whole milk].
• You may substitute artificial sweeteners for sugar. If the recipe is to be
precooked, add the sweetener after the heating process is complete
and ingredients have cooked. Stir the mixture thoroughly to dissolve
the sweetener.
• When making sorbet, be sure to test the ripeness and sweetness of the
fruit before you use it. The freezing process reduces the sweetness of the
fruit so that it will not taste as sweet as the recipe mixture. If the fruit tastes
tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the
amount of sugar in the recipe.
• The Cuisinart recipes listed below will yield up to 1-1⁄2 quarts (1.4 L) of
dessert or drink. When pouring ingredients in through the ingredient spout,
DO NOT fill the freezer bowl higher than 1-1⁄4" (3 cm) from the top of the
freezer bowl. The ingredients will increase in volume during the freezing
process.
• Make sure mixing arm and lid are in place before turning on machine.
• Well-chilled mixtures may require shorter mixing times.
• Mixing time suggestions can vary due to ingredients and type of recipe.
Ice Cream Pies
You can easily make an ice cream pie using any flavour of ice cream, frozen
yogurt, or even sorbet. Begin with a cooled crust – traditional pastry or
crumb (it may be placed in the freezer while you are mixing your filling). You
may fill the crust directly or add a layer of syrup or chocolate, or sprinkle the
hot crust with chopped chocolate, chocolate chips or nuts. Spoon your
frozen mixture directly from the Cuisinart
®
Supreme™Commercial Quality Ice
Cream Maker into the chilled crust. Freeze for 1 hour until the top is firm,
then cover and freeze until needed. Thirty minutes before serving, remove
from the freezer and place in the refrigerator. Serve plain, or with additional
toppings. Freshly whipped cream makes a nice garnish.
Ice Cream Sodas
Ice cream sodas are made with a flavouring/syrup, soda, a scoop of your
favourite ice cream, frozen yogurt or sorbet. Place 2 tablespoons (30 ml)
syrup in the bottom of a large glass. Add chilled soda or seltzer to within
3 inches (7.5 cm) of the lip of the glass. Top with 1 large scoop of very firm
ice cream, frozen yogurt or sorbet. The ice cream soda may be topped off
with a dollop of whipped cream. You may do a traditional soda such as a
Black & White (chocolate syrup, seltzer, vanilla ice cream) or something
more exotic like ginger ale with a scoop of fruit flavoured sorbet.
4
QUICK & EASY
VANILLA ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
3/4 cup (180 ml) granulated sugar
2 cups (500 ml) heavy cream, well chilled
1 – 2 teaspoons (5-10 ml) pure vanilla extract, to taste
In a medium bowl, use a Cuisinart®Hand Mixer or a whisk to combine
the milk and granulated sugar until the sugar is dissolved, about
1 – 2 minutes on low speed. Stir in the heavy cream and vanilla to
taste. Cover, refrigerate, and chill if time allows.
Pour into mixing bowl of Cuisinart
®
Supreme™Commercial Quality Ice
Cream Maker. Place mixing paddle in lid; place lid and motor arm on
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes
for “hard” ice cream and let mix until thickened. If desired, transfer the
ice cream to an airtight container and place in freezer until firm, about
2 hours, to “ripen.” Remove from freezer 10 minutes before serving.
Nutritional analysis per serving:
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 35mg • calc. 80mg • fiber 0g
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons
(5-7 ml) pure peppermint extract (to taste). Chop your favourite 4-ounce
(113 g) bittersweet or semi-sweet chocolate bar into tiny, uneven pieces.
Add the chopped chocolate during the last 5 minutes of mixing.
Butter Pecan (Almond): Melt 1 stick unsalted butter in a Cuisinart
®
10-inch (25 cm) skillet. Add 1 cup (250 ml) roughly chopped pecans
(almonds) and 1 teaspoon (5 ml) kosher salt. Cook over medium-low
heat, stirring frequently, until the pecans are lightly browned. Remove
from the heat; strain (the butter will have a pecan flavor and may be
reserved for another use). Allow the pecans to cool completely. Add the
toasted buttered pecans during the last 5 minutes of mixing.
Pistachio: Add 1/2 teaspoon (2 ml) almond extract to the base mixture.
Add 1 cup (250 ml) roughly chopped shelled pistachios (salted or
unsalted) during the last 5 minutes of mixing.
Cookies & Cream or Candy & Cream: Add 3/4 cup (180 ml) coarsely
chopped cookies (chocolate chip,
*Oreo
®
, Mint Oreo®, chocolate covered
graham crackers, etc.) or candy bar during the last 5 minutes of mixing.
*Oreo is a registered trademark owned by the Nabisco Brands Company.
CHOCOLATE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk
1/2 cup (125 ml) granulated sugar
8 ounces (227 g) bittersweet or semi-sweet chocolate
(your favourite), broken into 1/2-inch (1 cm) pieces
2 cups (500 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract
Heat the whole milk until it is just bubbling around the edges (this may
be done on the stovetop or in a microwave). In a Cuisinart
®
Blender or
Food Processor fitted with the metal blade, pulse to process the sugar
with the chocolate until the chocolate is very finely chopped. Add the hot
milk; process until well blended and smooth. Transfer to a medium bowl
and let the chocolate mixture cool completely. Stir in the heavy cream
and vanilla to taste. Cover, refrigerate, and chill for 2 hours or longer.
Stir chocolate mixture and pour into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.
If desired, transfer the ice cream to a resealable container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 370 (60% from fat) • carb. 34g • pro. 3g • fat 25g
• sat. fat 11g • chol. 65mg • sod. 31mg • calc. 80mg • fiber 0g
Variations:
Chocolate Almond: Add 1/2 teaspoon (2 ml) pure almond extract along
with the vanilla. Add 1/2 – 3/4 cup (125 ml - 180 ml) chopped toasted
almonds or chopped chocolate-coated almonds during the last 5 – 10
minutes of freezing.
Chocolate Cookie:
Add 1/2 - 1 cup (125 ml - 250 ml) chopped cookies
(chocolate chip or chocolate sandwich, chocolate mint, chocolate covered graham crackers, etc.) during the last 5 minutes of freezing. Transfer
to a container and freeze for 2 hours before serving.
Chocolate Fudge Brownie:
Add 1/2 - 1 cup (125 ml - 250 ml) chopped
day-old brownies during the last 5 minutes of freezing. Transfer to a
container and freeze for 2 hours before serving.
Chocolate Marshmallow Swirl:
When removing the ice cream to a container
for freezing, layer it with dollops of your favourite chocolate sauce and
scoops of marshmallow crème (Fluff). Freeze at least 2 hours before
serving.
5
COFFEE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
3/4 cup (180 ml) granulated sugar
2 – 3 tablespoons (30 ml - 45 ml) instant espresso or coffee, to taste
2 cups (500 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract
In a medium bowl, use a Cuisinart
®
Hand Mixer (or a whisk) to combine
the milk, granulated sugar, and espresso powder until the sugar and
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the
heavy cream and vanilla. Cover, refrigerate, and chill if time allows.
Pour mixture into mixing bowl of Cuisinart®Supreme™Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened. Serve
immediately or transfer the ice cream to an airtight container and place
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 241 (67% from fat) • carb. 18g • pro 3g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 77mg • fiber 0g
MOCHA LATTE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
3/4 cup (180 ml) brown sugar, packed
2 tablespoons (30 ml) instant espresso or coffee
2 tablespoons (30 ml) unsweetened cocoa powder
2 cups (500 ml) heavy cream, well chilled
1 teaspoon (5 ml) pure vanilla extract
In a medium bowl, use a Cuisinart
®
Hand Mixer (or a whisk) to combine
the milk, sugar, espresso powder, and cocoa until the sugar and
espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the
heavy cream and vanilla.
Stir mixture and pour into mixing bowl of Cuisinart®Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle on lid;
place lid and motor arm on unit. Set timer for 35-45 minutes for
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix
until thickened. Serve immediately or transfer the ice cream to a
resealable container and place in freezer until firm, about 2 hours, to
“ripen.” Remove from freezer 10 minutes before serving.
Nutritional analysis per serving:
Calories 241 (67% from fat) • carb. 18g • pro. 3g • fat 18g
• sat. fat 11g • chol. 69mg • sod. 30mg • calc. 80mg • fiber 0g
CINNAMON BROWN SUGAR ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
3/4 cup (180 ml) brown sugar, packed
2 teaspoons (10 ml) ground cinnamon*
2 cups (500 ml) heavy cream, well chilled
1-1/2 teaspoons (7 ml) pure vanilla extract, to taste
In a medium bowl, use a Cuisinart
®
Hand Mixer (or whisk) to combine the
milk, brown sugar and cinnamon until the sugar is dissolved, about 1 – 2
minutes on low speed. Stir in the heavy cream and vanilla. If time allows,
cover and refrigerate.
Pour mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and
motor arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened. Serve
immediately or transfer the ice cream to a resealable container and place
in freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
*There are many types of cinnamon available. Try this ice cream using
a China Cassia cinnamon, or a Saigon cinnamon.
Nutritional information per serving:
Calories 242 (67% from fat) • carb. 19g • pro. 2g • fat 18g
• sat. fat 11g • chol. 68mg • sod. 35mg • calc. 80mg • fiber 0g
PEANUT BUTTER CUP ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1 cup (250 ml) creamy peanut butter
3/4 cup (180 ml) granulated sugar
1 cup (250 ml) whole milk
1-1/3 cups (330 ml) heavy cream
1-1/2 teaspoons (7 ml) vanilla extract
3/4 cup (180 ml) roughly chopped Reese’s
®
Peanut Butter Cups
1/3 cup (80 ml) chopped toasted peanuts
In a medium bowl, use a Cuisinart
®
Hand Mixer on low speed, or a whisk,
to combine peanut butter and sugar until smooth. Add the milk and blend
on low speed until smooth and sugar is dissolved, about 2 minutes. Stir in
heavy cream and vanilla.
Pour mixture into mixing bowl of Cuisinart
®
Supreme™Commercial Quality
Ice Cream Maker. Place mixing paddle in lid; place lid and motor arm on
unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60 minutes
for “hard” ice cream and let mix until thickened. Five minutes before
freezing/mixing ends, add chopped candy and nuts through opening in lid.
Serve immediately or transfer the ice cream to a resealable container and
place in freezer for 2 hours or longer to “ripen.” Remove from freezer 10
minutes before serving.
Nutritional information per serving:
Calories 431 (67% from fat) • carb. 25g • pro. 10g • fat 33g
• sat. fat 15g • chol. 59mg • sod. 164mg • calc. 73mg • fiber 1g
CHEESECAKE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
12
o
unces (340 g) lowfat cream cheese cut in 1-inch (2.5 cm)
pieces, at room temperature
1 can [14 ounces (397 ml)] fat free sweetened condensed milk
2 cups (500 ml) fat free half-&-half
2 teaspoons (10 ml) pure vanilla extract
1 teaspoon (5 ml) pure lemon extract
1/2 teaspoon (2 ml) pure almond extract
Place cream cheese and sweetened condensed milk in a medium bowl.
Blend using a hand mixer on medium speed until smooth and creamy
with no visible lumps. With the mixer on low speed, stir in half-&-half,
vanilla, lemon and almond extracts. Stir until smooth. (For best results,
refrigerate for 2 hours or longer.)
Pour mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid/mixing
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or
45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze until
ready to use. Remove from freezer 10 minutes before serving. Serve
plain or top with a fruit sauce such as a cherry or blueberry sauce.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g • fat 8g
• sat. fat 5g • chol. 19mg • sod. 317mg • calc. 189mg • fiber 0g
Variations:
Cherry Cheesecake Ice Cream: Strain 1 can [21 ounce (595 ml)] Cherry
Pie filling, reserving the sauce and cherries separately. Prepare
Cheesecake Ice Cream, reducing the half-&-half to 1-1/2 cups (375 ml).
Stir the reserved sauce into the ice cream mixture and mix/chill as
directed. Five minutes before the ice cream is ready, add 1/2 cup
(125 ml) of the cherries through the opening in the lid. When ice cream is
mixed, transfer to a resealable container, layering the remaining cherries
in dollops as the ice cream is placed in the container. Stir gently to swirl
in and distribute. Freeze for 2 hours or longer before serving. Remove
from freezer 10 minutes before serving.
GOURMET FLAVOURS:
VANILLA BEAN ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2 cups (625 ml) heavy cream
1-1/4 cups (300 ml) whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup (180 ml) granulated sugar
1/4 teaspoon (1 ml) salt
1 tablespoon (15 ml) pure vanilla extract
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)
saucepan. Bring to a simmer over medium low heat. Reduce heat to low
and simmer for 15 minutes.
Place egg yolks and sugar in a medium bowl. Using a hand mixer, beat
on highest speed until thick and pale, and mixture forms a ribbon when
beaters are lifted, about 3 minutes – mixture will resemble mayonnaise.
With the mixer on low speed, slowly add 1 cup (250 ml) of the hot
cream/milk mixture to the egg yolk/sugar mixture. Stir the egg/cream
mixture back into the simmering cream/milk. Cook over medium low
heat, stirring constantly, just until the mixture reaches 160°F (70°C) on a
candy or instant read thermometer – do not boil. Strain the custard
through a sieve into a medium bowl. Using the back of a knife, scrape
out the seeds of the vanilla bean; stir seeds into the custard. Stir in salt
and vanilla extract. Place a sheet of plastic wrap directly on the custard.
Place in the refrigerator until completely chilled, at least 8 hours. Custard
can be prepared a day ahead.
6
7
Place chilled custard into mixing bowl of Cuisinart®Supreme
™
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for
“soft” ice cream or 45-60 minutes for “hard” ice cream and let mix until
thickened. Serve immediately or transfer to a resealable container, cover,
and place in freezer to “ripen” for 2 hours or longer before serving.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 314 (72% from fat) • carb, 18g • pro. 4g • fat 26g
• sat. fat 15g • chol. 201mg • sod. 103mg • calc. 87mg • fiber 0g
Variations:
Fresh Peaches & Cream: Combine 2 cups (500 ml) chopped ripe
peaches with 1/2 cup (125 ml) sugar and 3 tablespoons (45 ml) freshly
squeezed lemon juice and let macerate for 2 hours. Drain and stir the
accumulated juices into the chilled cream base. Chill the custard as
directed, adding the reserved chopped peaches during the last 5 minutes
of chilling.
Fresh Strawberries & Cream: Pur
é
e 1 pound (454 g) fresh or frozen
thawed strawberries in a food processor or blender. Strain through a
fine mesh sieve and discard seeds. You will have about 8-10 ounces
(227 - 283 g) strawberry purée. Prepare Vanilla Bean Ice Cream, reducing
amount of milk by 1/2 cup (125 ml). Stir in strawberry purée. Mix/chill ice
cream as directed. Five minutes before ice cream is ready, add 1/2 cup
(125 ml) sliced or quarteredfresh strawberries.
CRÈME BRULÉE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2 cups (625 ml) heavy cream
1-1/4 cups (300 ml) whole milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup (180 ml) light or dark brown sugar, packed
1/4 teaspoon (1 ml) salt
1 tablespoon (15 ml) pure vanilla extract
Place cream, milk and vanilla bean in a heavy 3-3/4 quart (3.6 L)
saucepan. Bring to a simmer over medium low heat. Reduce heat to low
and simmer for 15 minutes.
Place egg yolks and brown sugar in a medium bowl. Using a hand
mixer, beat on highest speed until thick and pale tan, and mixture forms
a ribbon when beaters are lifted, about 3 minutes. With the mixer on
low speed, slowly add 1 cup (250 ml) of the hot cream/milk mixture to
the egg yolk/sugar mixture. Stir the egg/cream mixture back into the
simmering cream/milk. Cook over medium low heat, stirring constantly,
just until the mixture reaches 160°C (70°C) on a candy or instant read
thermometer – do not boil. Strain the custard through a sieve into a
medium bowl. Using the back of a knife, scrape out the seeds of the
vanilla bean; stir seeds into the custard. Stir in salt and vanilla extract.
Place a sheet of plastic wrap directly on the custard. Place in the
refrigerator until completely chilled, at least 8 hours. Custard can be
prepared a day ahead.
Place chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid;
place lid on unit. Set timer for 35-45 minutes for “soft” ice cream
or 45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately or transfer to a resealable container, cover, and
place in freezer.
Remove from freezer 10 minutes before serving. Serve topped with
Brulée Crunch.
Nutritional information per serving (Ice Cream only):
Calories 379 (61% from fat) • carb. 34g • pro. 4g • fat 26g
• sat. fat 15g • chol. 202mg • sod. 108mg • calc. 101mg • fiber 0g
BRULÉE CRUNCH
1 teaspoon (5 ml) unsalted butter, melted
3/4 cup (180 ml) granulated sugar
1/2 teaspoon (2 ml) water
Use a baking sheet with sides, and line it with a sheet of aluminum foil.
Brush foil to coat with melted butter; reserve. Place sugar in heavy
weight 10-inch (25 cm) nonstick skillet.
Cook sugar over medium-high heat, shaking occasionally, until the sugar
begins to melt – do not leave unattended. While sugar is melting, cook
and stir with a wooden spoon for about 3 to 4 minutes, until sugar is
melted and coppery in colour. Remove from heat. Carefully stir in 1/2
teaspoon (2 ml) water – mixture will bubble up slightly. Pour immediately
onto prepared sheet, spreading the sugar as thinly as possible – do not
touch with fingers; melted sugar will burn skin. Let cool for 30 minutes.
When cool, break into shards. Store in a tightly sealed container. Sprinkle
over Crème Brulée Ice Cream just before serving.
Nutritional information (Brulée Crunch only):
Calories 61 (5% from fat) • carb. 15g • pro. 0g • fat 0g
• sat. fat 0g • chol. 1mg • sod. 0mg • calc. 0mg • fiber 0g
WHITE CHOCOLATE ICE CREAM WITH
CHOCOLATE CHUNKS AND MACADAMIA NUTS
Makes ten 1/2-cup (125 ml) servings
1-1/4 cups (300 ml) whole milk
1-1/3 cups (330 ml) heavy cream
2/3 cup (160 ml) sugar
4 large eggs
8 ounces (227 g) white chocolate, chopped
1 tablespoon (15 ml) brandy or Kirschwasser
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) almond extract
2 ounces (57 g) bittersweet chocolate, chopped in
1/4 - 1/2-inch (0.6 cm - 1.2 cm) chunks
1/3 cup (80 ml) toasted macadamia nuts, chopped
Combine milk and cream in a heavy bottomed saucepan and bring to
a simmer over medium low heat. In a medium bowl, beat the sugar and
eggs until thick and light. Measure out one cup (250 ml) of the hot milk
mixture. With the mixer on low speed, add the hot milk to the egg
mixture in a steady stream. Stir the egg mixture into the saucepan. Cook
over low heat, stirring constantly, until the mixture reaches 160°F (70°C)
when checked with an instant read or candy thermometer. Add the
chopped white chocolate, and stir until it is completely melted. Transfer
to a bowl. Cover with plastic wrap placed directly on the surface of the
custard and refrigerate until completely cooled (at least 8 hours).
Pour the chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place the mixing paddle in the
lid; place lid on unit. Set timer for 35-45 minutes for “soft” ice cream
or 45-60 minutes for “hard” ice cream and let mix until thickened.
Five minutes before mixing ends, (mixture will be thick and creamy with
the appearance of a soft serve ice cream) add the chopped chocolate
and nuts – continue to mix for 5 minutes. If desired, transfer the ice to
an airtight container and place in freezer until firm. Remove from
freezer 10 minutes before serving.
Nutritional information per serving:
Calories 402 (62% from fat) • carb. 32g • pro. 6g • fat 29g
• sat. fat 15g • chol. 141mg • sod. 78mg • calc. 137mg • fiber 1g
CHOCOLATE TRUFFLE ICE CREAM
Makes ten 1/2-cup (125 ml) servings
1-1/3 cups (330 ml) whole milk
1-1/2 cups (375 ml) heavy cream
1 vanilla bean
3/4 cup (180 ml) sugar
3/4 cup (180 ml) unsweetened cocoa
4 large eggs
8 ounces (227 g) bittersweet chocolate, chopped
1-1/2 teaspoons (7 ml) vanilla extract
In a medium saucepan with a heavy bottom, combine the whole milk
and heavy cream over medium low heat. With a sharp knife, split the
vanilla bean lengthwise; use the blunt edge of the knife to scrape out
the “seeds” of the vanilla bean. Stir the seeds and bean pod into the
milk/cream mixture. Simmer the milk/cream mixture over low heat for
30 minutes. After 30 minutes, remove the vanilla bean pod and discard,
or rinse and reserve for another use.
Combine the sugar, cocoa, and eggs in a medium bowl; use a hand
mixer on medium speed to beat the sugar, cocoa, and eggs until
thickened like mayonnaise. Measure 1 cup (250 ml) of the hot milk/cream
mixture. With the mixer on low speed, add the hot milk/cream in a slow,
steady stream to the thickened egg mixture and mix until completely
incorporated. Stir the chopped chocolate into the saucepan with the hot
milk/cream; stir until chocolate is melted. Stir the egg mixture into the
hot milk/cream. Cook over low heat, stirring constantly, until the
mixture thickens and begins to resemble a chocolate pudding. Transfer
the chocolate mixture to a bowl. Cover with plastic wrap placed directly
on the surface of the chocolate mixture, and refrigerate until completely
cooled (8 hours or overnight).
Pour the chilled custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place the mixing paddle in the lid;
place the lid on the unit. Set timer for 35-45 minutes for “soft” ice cream
or 45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer the ice cream to an airtight container
and place in freezer until ready to serve. Remove from freezer
10 minutes before serving.
Variation: Add 1/2 cup (125 ml) of your favourite chopped toasted nuts
or 1/2 cup (125 ml) of your favourite chopped dark chocolate.
Nutritional information per serving:
Calories 359 (60% from fat) • carb. 33g • pro. 7g • fat 26g
• sat. fat 15g • chol. 136mg • sod. 51mg • calc. 99mg • fiber 3g
GREEN TEA ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2 cups (500 ml) whole milk
1-1/4 cups (300 ml) heavy cream
3 tablespoons (45 ml) green tea powder (available in Asian markets)
5 egg yolks
3/4 cup (180 ml) granulated sugar
8
9
Bring milk, cream and green tea to a low simmer. Remove from heat and
let steep for 15 minutes.
Beat egg yolks with sugar and cornstarch, using a hand mixer on
medium speed until thick and pale – mixture should resemble
mayonnaise. On low speed, gradually beat in 1 cup (250 ml) of the warm
milk mixture. Stir the egg mixture into the milk mixture. Place over
medium heat and stir until thick, and temperature reaches 160°F (70°C) –
do not boil. Pour through a strainer. Stir in vanilla and a drop or two of
green food colouring if desired. Cover with a sheet of plastic wrap placed
directly on the custard. Refrigerate 8 hours or overnight.
Pour chilled custard into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and mixing
arm on unit. Set timer for 35-45 minutes for “soft” ice cream or 45-60
minutes for “hard” ice cream and let mix until thickened. Serve immediately or transfer to a resealable container and freeze until ready to serve.
Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 214 (59% from fat) • carb. 19g • pro. 3g • fat 14g
• sat. fat 8g • chol. 113mg • sod. 40mg • calc. 85mg • fiber 0g
LAVENDER ICE CREAM
Makes ten 1/2-cup (125 ml) servings
2-1/2 cups (625 ml) whole milk
1/3 cup (80 ml) food quality or organic lavender buds
6 large egg yolks
1/3 cup (80 ml) granulated sugar
1/3 cup (80 ml) lavender honey
3/4 cup (180 ml) heavy cream
1-1/2 teaspoons (7 ml) vanilla extract
Place milk and lavender buds in a 3-3/4 quart (3.6 L) sauce pan and
bring to a simmer over medium heat. When bubbling around the edges,
remove from heat and let steep for 30 minutes. Strain and discard
lavender buds. Place milk over low heat to warm.
Place egg yolks and sugar in a medium bowl. Using a hand mixer,
mix on medium speed until thickened and pale (mixture will resemble
mayonnaise). With the hand mixer on low, slowly add 1 cup (250 ml) of
the warm milk to the egg mixture and blend well. Stir this mixture back
into the warm milk. Stir with a wooden spoon over medium low heat until
the mixture bubbles and reaches a temperature of 160°F (70°C). Remove
from heat and pour through a strainer. Stir in honey, heavy cream and
vanilla. Cover with a piece of plastic wrap placed directly on the custard
and chill for 8 hours or longer.
Pour lavender custard into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” ice
cream or 45-60 minutes for “hard” ice cream and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze
until ready to serve. Remove ice cream from freezer 10 minutes before
serving.
Nutritional information per serving:
Calories 354 (59% from fat) • carb. 32g • pro. 7g • fat 26g
• sat. fat 15g • chol. 139mg • sod. 56mg • calc. 92mg • fiber 3g
FROZEN YOGURTS:
VANILLA FROZEN YOGURT
Makes ten 1/2-cup (125 ml) servings
1-1/4 cups (300 ml) whole milk
3/4 cup (180 ml) granulated sugar
2-1/2 cups (625 ml) plain fat free yogurt
1/4 cup (50 ml) heavy cream
1 tablespoon (15 ml) pure vanilla extract
Place milk and sugar in a medium bowl; combine, using a whisk or hand
mixer on low speed, until sugar is completely dissolved. Stir in yogurt,
heavy cream and vanilla extract.
Place mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Attach paddle to lid and place lid/motor
arm on unit. Set timer for 35-45 minutes for “soft” frozen yogurt or
45-60 minutes for “hard” frozen yogurt and let mix until thickened.
Serve immediately, or transfer to a resealable container and freeze
until ready to serve. Remove ice cream from freezer 10 minutes
before serving.
Nutritional information per serving:
Calories 130 (22% from fat) • carb. 21g • pro. 5g • fat 3g
• sat. fat 2g • chol. 14mg • sod. 62mg • calc. 145mg • fiber 0g
CHOCOLATE FROZEN YOGURT
Makes ten 1/2-cup (125 ml) servings
1-1/2 cups (375 ml) whole milk or fat free half-&-half
9 ounces (255 g) bittersweet or semisweet chocolate, chopped
1/3 cup (80 ml) sugar
2-1/2 cups (625 ml) low-fat or fat free vanilla yogurt
Combine the milk, chocolate and sugar in a 2-quart (1.9 L) saucepan.
Cook over medium heat, stirring constantly, until the chocolate is
completely melted and sugar is dissolved. Cool completely in refrigerator.
Stir in vanilla yogurt. Pour into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” frozen
yogurt or 45-60 minutes for “hard” frozen yogurt and let mix until
thickened. Serve immediately, or transfer to a resealable container and
freeze until ready to serve. Remove ice cream from freezer 10 minutes
before serving.
Nutritional analysis per serving (made with whole milk)
Calories 219 (45% from fat) • carb. 28g • pro. 6g • fat 12g
• sat. fat 7g • chol. 8mg • sod. 56mg • calc. 157mg • fiber 1g
RASPBERRY FROZEN YOGURT
Makes ten 1/2-cup (125 ml) servings
16 ounces (454 g) raspberries (can use frozen, thawed)
1 cup (250 ml) granulated sugar
1/3 cup (80 ml) fresh lime juice
3 cups (750 ml) fat free vanilla yogurt
Place raspberries, sugar and lime juice in a medium bowl. Stir to blend.
Cover and allow to macerate for 2 to 3 hours in the refrigerator. Place the
raspberry mixture in a blender and blend for 15 to 20 seconds to purée.
Strain the mixture using a fine mesh strainer (chinois), pressing through
the solids to remove all the seeds; discard seeds.
Combine the raspberry purée with the yogurt. Stir to blend until smooth.
Pour raspberry mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and mixing arm on unit. Set timer for 35-45 minutes for “soft” frozen
yogurt or 45-60 minutes for “hard” frozen yogurt and let mix until thickened. Serve immediately or transfer to a resealable container and freeze
until ready to serve. Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 36g • pro. 3g • fat 0g
• sat. fat 0g • chol. 1mg • sod. 40mg • calc 116mg • fiber 2g
QUICK PEACH FROZEN YOGURT
Makes ten 1/2-cup (125 ml) servings
1 can [14 ounces (397 g)] peaches packed in juice
3 cups (750 ml) lowfat vanilla yogurt
1/3 cup (80 ml) sugar
Drain peaches, reserving 1/2 cup (125 ml) of the juice. Place peaches in
a Cuisinart
®
blender or food processor fitted with the metal blade, pulse
to chop the peaches. Add the vanilla yogurt, sugar, and reserved peach
juice. Process until smooth and the sugar is dissolved, about 1 minute.
Pour the peach/yogurt mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft”
frozen yogurt or 45-60 minutes for “hard” frozen yogurt and let mix
until thickened. Serve immediately or transfer the frozen yogurt to a
resealable container and place in freezer until firm, about 2 hours, to
“ripen.” Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 111 (6% from fat) • carb. 24g • pro. 3g • fat 1g
• sat. fat 0g • chol. 5mg • sod. 59mg • calc. 140mg • fiber 1g
SORBETS & SHERBETS:
FRESH LEMON SORBET
Bits of fresh citrus zest add a burst of flavour to these refreshing sorbets.
Makes ten 1/2-cup (125 ml) servings
2 cups (500 ml) sugar
2 cups (500 ml) water
1-1/2 cups (375 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) finely chopped lemon zest *
Combine the sugar and water in a Cuisinart®medium saucepan and
bring to a boil over medium-high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves, about 3 – 5 minutes. Cool
completely. This is called simple syrup, and may be made ahead in
larger quantities to have on hand for making Fresh Lemon Sorbet.
Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
machine ON. Pour the lemon mixture into mixing bowl of Cuisinart
®
10
11
Supreme™Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix until
thickened. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours, to “ripen”. Remove from freezer
10 minutes before serving.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carb. 52g • pro .19g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 2mg • calc. 0mg
Variations:
Fresh Lime Sorbet: Substitute 1-1/2 cups (375 ml) freshly squeezed lime
juice for the lemon juice and 1 tablespoon (15 ml) finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon juice and half lime juice and
1/2 tablespoon (7 ml) each of finely chopped lemon and lime zest.
*When zesting a lemon or lime, use a vegetable peeler to remove the
coloured part of the citrus rind.
FRESH PINK GRAPEFRUIT SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/2 cups (375 ml) sugar
1-1/2 cups (375 ml) water
1 tablespoon (15 ml) finely chopped/grated grapefruit zest
2 cups (500 ml) freshly squeezed pink grapefruit juice
1/2 cup (125 ml) Orgeat syrup
Combine the sugar and water in a medium saucepan and bring to a boil
over medium-high heat. Reduce heat to low and simmer without stirring
until the sugar dissolves, about 3 – 5 minutes. Cool completely.
When cool, add the zest, juice and orgeat syrup; stir to combine. Pour
the grapefruit mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Set timer for 35-45 minutes for
“soft” sorbetor 45-60 minutes for “hard” sorbet and let mix until
thickened. If desired, transfer the sorbet to an airtight container and
place in freezer until firm, about 2 hours, to “ripen”. Remove from
freezer 10 minutes before serving.
*Orgeat Syrup is used for cocktails such as MaiTais or Scorpions and
can be found with the drink mixes in most well-stocked grocery stores.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 81mg • calc. 5mg • fiber 0g
CRANBERRY/CRANBERRY GINGER SORBET
Makes ten 1/2-cup (125 ml) servings
3 cups (750 ml) fresh cranberries, washed and drained,
stems removed and discarded
1-1/2 cups (375 ml) granulated sugar
1-1/2 cups (375 ml) white grape juice
1 cup (250 ml) water
1 tablespoon (15 ml) chopped fresh ginger*
1/4 teaspoon (1 ml) salt
2 tablespoons (30 ml) light corn syrup
Place cranberries, sugar, white grape juice, water, ginger and salt in a
3-3/4 quart (3.6 L) saucepan. Bring to a boil over high heat. Reduce heat
to medium low and simmer for 15 minutes, until berries have popped and
sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve
cooking liquid) and place in work bowl of food processor or in a blender.
Add 1 cup (250 ml) cooking liquid. Cover and process until completely
puréed and smooth. Press through a fine mesh strainer to remove seeds
and pulp; discard seeds and pulp. Stir in remaining cooking liquid and
corn syrup. Cover and refrigerate until totally chilled – 6 hours or longer.
Pour cranberry mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle on lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet
or 45-60 minutes for “hard” sorbet. If desired, transfer the sorbet to an
airtight container and place in freezer until firm, about 2 hours, to “ripen.”
Remove from freezer 10 minutes before serving.
*For Cranberry Sorbet, omit ginger. May add zest of 1 orange
or lime.
Nutritional information per serving:
Calories 164 (0% from fat) • carb. 42g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 69mg • calc. 5mg • fiber 1g
BLUEBERRY SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/3 cups (330 ml) granulated sugar
2/3 cup (160 ml) water
2-1/2 pounds (1.15 kg) fresh or frozen blueberries (wild if possible)
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) light corn syrup
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan and bring to a
boil over high heat. Reduce heat to medium and cook, undisturbed, until
sugar is dissolved. Allow to cool completely. Thaw blueberries if frozen.
Place blueberries and lime juice in a blender or food processor fitted
with the metal blade. Purée until smooth – this may require two batches,
depending upon the size of the blender or processor. Press through a
fine mesh sieve to remove seeds; discard seeds. Combine the strained
blueberry purée with the cooled sugar syrup and corn syrup. Refrigerate
2 hours or longer for best results. Remove from freezer 10 minutes
before serving.
Place the blueberry mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid; place
lid and motor arm on unit. Set timer for 35-45 minutes for “soft” sorbet
or 45-60 minutes for “hard” sorbet and let mix until thickened. If desired,
transfer the sorbet to an airtight container and place in freezer until
firm, about 2 hours, to “ripen.” Remove from freezer 10 minutes before
serving.
Nutritional information per serving:
Calories 173 (4% from fat) • carb. 48g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 5mg • calc. 12mg • fiber 3g
KIWI SORBET
Makes ten 1/2-cup (125 ml) servings
1-1/4 cups (300 ml) granulated sugar
1 cup (250 ml) water
2 pounds (900 g) ripe kiwis, peeled, quartered
3 tablespoons (45 ml) fresh lime juice
1 teaspoon (5 ml) vanilla extract
Place sugar and water in a 1-1/2 quart (1.4 L) saucepan on high heat
and bring to a boil. Reduce heat to medium and cook, undisturbed, until
sugar is dissolved. Allow to cool completely.
Place kiwi pieces and lime juice in blender or food processor fitted with
metal blade (this may require 2 batches, depending upon size of unit).
Pulse to chop, then process continuously until the mixture is totally
puréed and smooth. Transfer to a bowl. Stir in cooled sugar syrup and
vanilla. Chill for 2 hours or longer for best results.
Place kiwi mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Attach mixing paddle and lid. Place the mixing
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix
until thickened. If desired, transfer to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving:
Calories 159 (3% from fat) • carb. 40g • pro. 1g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 38mg • fiber 2g
MANGO TANGO SORBET
Makes ten 1/2-cup (125 ml) servings
2 cups (500 ml) mango cubes [1/2-inch (1 cm)
– fresh or frozen, thawed
1 cup (250 ml) granulated sugar
1/4 cup (50 ml) fresh lemon juice
zest of 1 tangerine or orange
2-1/4 cups (550 ml) unsweetened tangerine juice
Place mango cubes, sugar, lemon juice and tangerine zest in a medium
bowl and stir. Allow to macerate for 1 hour or longer. Stir. Place in a
blender or food processor and blend/process until completely puréed
and smooth. Stir in tangerine juice. Refrigerate for 1 hour or longer.
Pour the mango/tangerine mixture into mixing bowl of Cuisinart
®
Supreme™Commercial Quality Ice Cream Maker. Place the mixing
paddle in lid and place lid and mixing arm on unit. Set timer for 35-45
minutes for “soft” sorbet or 45-60 minutes for “hard” sorbet and let mix
until thickened. If desired, transfer to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving:
Calories 124 (1% from fat) • carb. 32g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 1mg • calc. 14mg • fiber 1g
ORANGE CREAMSICLE SHERBET
Makes ten 1/2-cup (125 ml) servings
1-1/2 cups (375 ml) frozen orange juice concentrate, thawed
3 tablespoons (45 ml) granulated sugar
3 cups (750 ml) fat free half-&-half or reduced fat milk
2 teaspoons (10 ml) vanilla extract
Combine orange juice concentrate, sugar and 1 cup (250 ml) half-&-half
in a Cuisinart
®
Blender and blend until smooth. Stir in remaining
half-&-half and vanilla.
Pour the mixture into the freezer bowl. Place mixing paddle in lid.
Place lid and mixing arm on unit. Set timer for 35-45 minutes for
“soft” sherbet or 45-60 minutes for “hard” sherbet and let mix until
thickened. If desired, transfer the frozen sherbet to an airtight container
and place in freezer until firm, about 2 hours, to “ripen.” Remove from
freezer 10 minutes before serving.
Nutritional information per serving:
Calories 125 (8% from fat) • carb. 26g • pro. 3g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 105mg • calc. 82mg • fiber 0g
12
13
EARL GREY SORBET
Makes ten 1/2-cup (125 ml) servings
4-1/4 cups (1.1 L) water
2 cups (500 ml) granulated sugar
12 Earl Grey tea bags
1/3 cup (80 ml) fresh lemon juice
Combine water and sugar in a medium saucepan and bring to a boil.
Reduce heat to simmer and let cook until sugar is dissolved – do not
stir. Add tea bags and let steep for 15 minutes. Remove, squeeze and
discard tea bags. Allow liquid to come to room temperature; stir in
lemon juice. Chill for 6 hours or longer.
Pour tea mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Attach paddle to lid. Place lid and motor arm
on unit. Set timer for 35-45 minutes for “soft” sorbet or 45-60 minutes
for “hard” sorbet and let mix until thickened. When sorbet is thickened,
serve as a soft “Italian” ice, or place in a resealable container and freeze
for 2 hours or longer. If frozen longer than 2 hours, allow to sit at room
temperature for 10 minutes before serving.
Earl Grey Sorbet is very good as a summer treat with fresh berries or
sliced fresh peaches.
Nutritional information per serving:
Calories 157 (0% from fat) • carb. 41g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 3mg • calc. 1mg • fiber 1g
APRICOT SHERBET
Makes ten 1/2-cup (125 ml) servings
2/3 cup (160 ml) granulated sugar
2/3 cup (160 ml) water
2 cans [15-16 oz. (454 g) each] apricot halves in heavy syrup
2 tablespoons (30 ml) fresh lemon juice
1-1/4 cups (300 ml) fat free half-&-half
1 teaspoon (5 ml) pure vanilla extract (may use half vanilla and
half almond extract)
Combine the sugar and water in a Cuisinart
®
medium saucepan and bring
to a boil over medium-high heat. Reduce heat to low and simmer without
stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely.
[You will have about 3/4 cup (180 ml) simple syrup.]
Drain apricots, reserving 2/3 cup (160 ml) of the heavy syrup [you will
have about 2 cups (500 ml) poached apricot halves]. Place apricots and
the reserved heavy syrup in the blender or food processor and process
until completely smooth and puréed. Stir in the lemon juice, chilled
simple syrup, half-&-half, and vanilla extract.
Pour the apricot mixture into mixing bowl of Cuisinart
®
Supreme
™
Commercial Quality Ice Cream Maker. Place mixing paddle in lid and
place lid and motor arm on unit. Set timer for 35-45 minutes for “soft”
sherbet or 45-60 minutes for “hard” sherbet and let mix until thickened.
If desired, transfer the frozen sherbet to an airtight container and place in
freezer until firm, about 2 hours, to “ripen.” Remove from freezer
10 minutes before serving.
Nutritional information per serving (made with fat free half-&-half):
Calories 142 (3% from fat) • carb. 34g • pro. 1g • fat 1g
• sat. fat 0g • chol. 2mg • sod. 53mg • calc. 37mg • fiber 1g
VERY BERRY SHERBET
Makes ten 1/2-cup (125 ml) servings
1 12-ounce (340 g) bag frozen mixed berries, puréed and strained
to remove seeds, or fresh berries in season
1/2 cup (125 ml) granulated sugar
3 tablespoons (45 ml) fresh lemon juice
2 1/4 cups (550 ml) fat-free half & half or whole milk
Place berries, sugar and lemon juice in a medium bowl. Stir to combine.
Allow to macerate for 2 hours or longer. Berries will release natural
juices. Place berry mixture in blender or food processor (may need to
do this in two batches). Process until completely puréed. Strain through
a fine mesh sieve, pressing out seeds. Discard seeds. Stir in half-&-half.
Pour the mixture into mixing bowl of Cuisinart
®
Supreme™Commercial
Quality Ice Cream Maker. Place mixing paddle in lid; place lid and motor
arm on unit. Set timer for 35-45 minutes for “soft” sherbet or 45-60 minutes for “hard” sherbet and let mix until thickened. If desired, transfer the
frozen sherbet to an airtight container and place in freezer until firm, about
2 hours, to “ripen”. Remove from freezer 10 minutes before serving.
Nutritional information per serving:
Calories 122 (8% from fat) • carb. 26g • pro. 2g • fat 1g
• sat. fat 1g • chol. 4mg • sod. 104mg • calc. 77mg • fiber 1g
14
WARRANTY
LIMITED THREE-YEAR WARRANTY
This warranty supersedes all previous warranties on the Cuisinart
®
Supreme™ Commercial Quality Ice Cream Maker. This warranty is available
to consumers only. You are a consumer if you own a Cuisinart®Supreme™
Commercial Quality Ice Cream Maker that was purchased at retail for
personal, family or household use. Except as otherwise required under
applicable state law, this warranty is not available to retailers or other
commercial purchasers or owners. We warrant that your Cuisinart
®
SupremeTMCommercial Quality Ice Cream Maker will be free of defects in
material or workmanship under normal home use for three years from the
date of original purchase.
We suggest that you complete and return the enclosed product registration
card promptly to facilitate verification of the date of original purchase.
However, return of the product registration is not a condition of these
warranties.
If your Cuisinart
®
Supreme™ Commercial Quality Ice Cream Maker should
prove to be defective within the warranty period, we will repair it, or if
we think necessary, replace it. To obtain warranty service, please call our
Consumer Service Centre toll-free at 1-800-472-7606 or write to:
Cuisinart Canada
156 Parkshore Drive
Brampton, Ontario L6T 5M1
To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. Please also be sure to
include a return address, description of the product defect, product serial
number, and any other information pertinent to the product’s return. Please
pay by cheque or money order.
NOTE: For added protection and secure handling of any Cuisinart
®
product
that is being returned, we recommend you use a traceable, insured delivery
service. Cuisinart cannot be held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/or damaged products are
not covered under warranty.
Your Cuisinart
®
Supreme™ Commercial Quality Ice Cream Maker has been
manufactured to strict specifications and has been designed for use with
the Cuisinart
®
Supreme™Commercial Quality Ice Cream Maker accessories
and replacement parts. These warranties expressly exclude any defects or
damages caused by accessories, replacement parts or repair service other
than those that have been authorized by Cuisinart.
These warranties do not cover any damage caused by accident, misuse,
shipment or other than ordinary household use.
These warranties exclude all incidental or consequential damages.
BEFORE RETURNING YOUR CUISINART®PRODUCT
Important: If the nonconforming product is to be serviced by someone other
than Cuisinart’s Authorized Service Centre, please remind the servicer to call
our Consumer Service Center to ensure that the problem is properly diagnosed, the product serviced with the correct parts, and to ensure that the
product is still under warranty.
©2005 Cuisinart.
Cuisinart
®
is a registered trademark of Cuisinart
Cuisinart Canada, 156 Parkshore Drive,
Brampton, Ontario, L6T 5M1
Printed in China
www.cuisinart.ca 04CC18178
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